A strategic challenge for QA managers in the food industry

16 December 2025

For QA managers in the food industry in the Netherlands and Belgium, water is no longer a given that belongs only to the production line or cleaning procedures. Climate change, water scarcity, stricter regulations and social pressure are putting pressure on the water chain. It is about sufficient availability, quality, efficient use and minimizing environmental impact. At the same time, there is a growing expectation that companies not only react to regulations, but proactively make their water strategy more sustainable.

Water management in the Netherlands and Belgium: policy frameworks

In the Netherlands, water management has been embedded in national policy for decades. The National Water Program 2022-2027 of the Ministry of Infrastructure and Water Management describes the ambition to ensure dry feet, sufficient freshwater and clean water, with emphasis on both water quantity and quality. These goals align with the Delta Approach to Water Quality and Freshwater and the national commitment to a circular economy by 2050, which focuses on water reuse and resource efficiency. For industry, including the food sector, these policy frameworks emphasize reducing freshwater use, increasing process water reuse and integrating water management into sustainability strategies.

In Belgium, water policy is largely organized regionally, with clear guidelines from the regions. In Flanders, the Flemish Water Policy Plan 2020-2025 and the Blue Deal program form the core of the policy, with actions around water conservation, reuse of alternative water sources and addressing drought. In Wallonia, similar objectives are being developed within the Plan Eau and the Program de Mesures de Gestion de l'Eau, which aims to achieve a sustainable balance between water availability and quality.

Both the Netherlands and Belgium are urged to reduce water consumption, promote reuse and make the entire water chain more sustainable, in line with national and regional strategies for climate adaptation and circular water management.

From efficiency to circularity: tomorrow's water agenda

The future direction contains several clear pillars: more efficient use, circular thinking, reuse and integrated planning. The Netherlands is aiming for a circular water system by 2050, with industry playing an active role in water reclamation and reuse. In the Belgian food industry, water balances are being drawn up, investments are being made in technology and alternative water sources (such as rain or process water) are being investigated. In addition, the importance of digitization and continuous monitoring is increasing: think water footprint calculations, water audits and integration of water management into the broader sustainability agenda. Water management is thus becoming an integral part of quality, safety and sustainability policies. Central to these policies are water risks (such as drought, flooding, quality loss), circular water flows (reuse, reduction) and more adaptive management (for different climate and water scarcity risks).

A lab technician examines a sample under a microscope in a modern laboratory.

How can QA managers prepare?

For QA managers in the food industry, a number of steps are critical to ensure that water management is future-proof.

Effective water management begins with an understanding of current consumption and associated risks, for example through a baseline measurement of tap water, rainwater, process water and local drought or water quality issues. Water management should be integrated into the existing management system and linked to audits, CSR policies and chain traceability. Based on this, a strategy for reduction and circular use can be drawn up, with goals such as reuse of process water or use of rainwater, supported by technical solutions and monitoring. Involve the chain as well: water impact often starts with suppliers or agriculture and requires cooperation, training and local initiatives. Finally, systematic monitoring, reporting and adjustment of consumption and quality forms the basis for continuous improvement, with benchmarks such as the Belgian 20% reduction ambition.

Water management as a strategic pillar in the food industry

Sustainable water management in the food industry is no longer an afterthought - it is a strategic necessity. For QA managers in the Netherlands and Belgium, this means that the water issue is evolving from an operational process to an integral part of quality and sustainability policy. The current policy creates clear frameworks, but the way forward requires action: circular thinking, chain-oriented, technologically supported and strategically embedded. By taking the right steps now - gaining insight into use and risks, formulating objectives, involving chain partners and setting up monitoring - food companies can prepare themselves for a future in which water is not just available, but is valued and used responsibly.

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